Results 11 to 20 of about 2,855 (198)

Validation of the rancimat test for the assessment of the relative stability of fish oils

Journal of the American Oil Chemists' Society, 1996
AbstractThe induction periods for the peroxidation of various fish oils at 55–90°C were studied by the Rancimat test. The natural logarithms of the induction periods varied linearly with respect to temperature, with a mean coefficient of −7.5×10−2°C−1, which was significantly different from that reported for vegetable oils.
Méndez, Eduardo, Sanhueza, Julio, Speisky Cosoy, Hernán, Valenzuela Bonomo, Carlos   +3 more
openaire   +4 more sources

A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test

Food Research International, 2009
The aim of this research was to study lipid oxidation in dried microencapsulated oils (DMOs) under Rancimat test conditions (100 °C, 20 L air/h). Samples were prepared by freeze-drying of sunflower-oil-in-water emulsions containing sodium caseinate and lactose.
Velasco, Joaquín, Dobarganes, M. Carmen, Holgado, Francisca, Márquez Ruiz, Gloria   +3 more
openaire   +4 more sources

Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil

LWT - Food Science and Technology, 2013
The operational parameters of the Rancimat method (airflow rate, sample weight and temperature) were studied to determine their effects on the oxidative stability index (OSI) of cod liver oil. To this end, experimental data were firstly fitted to a complete quadratic model and an ANOVA analysis was performed, which concluded that airflow rate and ...
Pedro J. García-Moreno, Raúl Pérez-Gálvez, Antonio Guadix, Emilia M. Guadix   +3 more
openaire   +3 more sources

Evaluation of Oxidative Stability and Quality Parameters of Sunflower Oil Enriched With Different Levels of Retinyl Palmitate Under Different Storage Conditions. [PDF]

Food Sci Nutr
This study highlights the importance of storage conditions in maintaining the stability of retinyl palmitate‐enriched products, sunflower oil. Light exposure accelerates degradation; therefore, storing the oil in dark, light‐resistant bottles is essential.
Şahin Bodur G, Keser A, Akpinar Uzun M, Tekin A.   +3 more
europepmc   +2 more sources

Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids. [PDF]

Food Sci Nutr
Developed a novel plant‐based chocolate spread using soy, lentil, and rice milk powders, offering a sustainable dairy alternative. Enhanced Vitamin D3 bioavailability through nano‐liposomal encapsulation, addressing a key micronutrient deficiency. Improved the fatty acid profile by incorporating an oleogel with balanced omega‐3 and omega‐6 fatty acids.
Azab DEH, Altamim EA, Soliman TN, Nasser SA, Zahran HA.   +4 more
europepmc   +2 more sources

Encapsulation of Rosehip (<i>Rosa canina</i> L.) Seed Polyphenols in Polysaccharide-Based Carriers: Process Optimization, Characterization, and In Vitro Release. [PDF]

Food Sci Nutr
Rosehip seed polyphenols were encapsulated by optimized spray‐drying using polysaccharide carriers. The microparticles showed strong antioxidant properties and higher release in the intestinal phase. Their incorporation improved the oxidative stability of sunflower and corn oils.
Toprakçı İ, Kurtulbaş E, Torun M, Şahin S, Falsafi SR.   +4 more
europepmc   +2 more sources

Comparação dos métodos de determinação da estabilidade oxidativa de biodiesel B100, em mistura com antioxidantes sintéticos: aplicação do delineamento simplex-centroide com variável de processo

Química Nova, 2013
The Rancimat and accelerated stove tests were used to determine the oxidative stability of B100 biodiesel mixed with synthetic antioxidants. The predictive equations, with process variable, were obtained by applying a simplex-centroid design.
João Rafael de Moraes Cini, Dionísio Borsato, Carmen Luísa Barbosa Guedes, Hágata Cremasco da Silva, Rodolfo Lopes Coppo   +4 more
doaj   +1 more source

Exceptional long-term durability of Coratina monovarietal extra virgin olive oil evaluated through chemical parameters and oxidative stability test

Oilseeds and fats, crops and lipids, 2022
Coratina is a very popular olive cultivar, native of the Apulian region (Italy), but today worldwide cultivated and appreciated. In the present study, durability of Coratina monovarietal extra virgin olive oils (CMOO), produced in the Molise region ...
Macciola Vincenzo, De Leonardis Antonella   +1 more
doaj   +1 more source

Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil [PDF]

, 2013
The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield.
AOCS, Autino, Cabezas, Cabezas, Cabezas, Cardenia, Clausen, Diehl, Dijkstra, Galhardo, Gordon, Gutiérrez, Ixtaina, Johnson, Judde, Manjula, Mc Clements, Márquez, Pan, Pokorný, Saito, Shukla, Sosada, van Nieuwenhuyzen, van Nieuwenhuyzen, van Nieuwenhuyzen, Verleyen, Wu, Wu   +28 more
core   +2 more sources

Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants [PDF]

, 2017
The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. Chia oil is mainly composed of triglycerides, in which polyunsaturated fatty acids (PUFAs, linoleic and α-linolenic acids) are found in high ...
Bodoira, Romina Mariana, Martinez, Marcela Lilian, Penci, Maria Cecilia, Ribotta, Pablo Daniel   +3 more
core   +1 more source